How To make The Key To Good Pancakes
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 4/94:
Making good pancakes depends on three factors: mixing the batter to the right consistency, heating the griddle properly and recognizing when to turn the cakes. Whether making pancake batter from scratch or from a packaged mix, stir it just enough to moisten the dry ingredients. The batter should remain lumpy; overmixing makes pancakes tough. For best results, cover the batter and refrigerate one to two hours so the flour expands and absorbs the moisture. To cook the batter, preheat the griddle over medium heat. It's ready when a few drops of cold water sizzle and dance when sprinkled onto the surface. If the water just sits and boils, the griddle isn't hot enough; if it evaporates instantly, reduce the heat. Brush the griddle lightly with oil unless it is a non-stick surface or is well seasoned. Other types of fat - shortening, butter or margarine - may be used. The easiest way to check the consistency of the batter is to cook a trial pancake. Typically, 1/4 cup batter forms a pancake about five inches in diameter. Pouring the batter close to the griddle surface helps to keep the pancake round, and using a measuring cup assures uniform size. Pancakes are ready to turn when bubbles form and begin to break on the upper surface and the edges look dry. Turn with a spatula wide enough to accommodate the size of the pancake. Normally, the first side needs to cook two to three minutes, but the second side will cook in about half that time. Turn the pancakes only once. The pancake should turn out golden-brown, light and tender and cooked through in the center. If the batter is too thick, adjust with a little water; if too thin, add a little flour. Pancakes are best served at once, either in a stack with syrup or stuffed, rolled or glazed with a sauce and then placed under the broiler. Article by: Joan Drake, L.A.Times -----
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How to make pancakes | British pancake recipe
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Pancakes are usually served on shrove tuesday (or pancake day) here in the UK. If you're one of those people that buy pre made mix, stop now! It can be way more expensive, and they lack flavour. Using my recipe, and tips. You'll have the perfect pancake batter every single time.
Also, if you have a bunch load left over, they can either be frozen, or you can use the next day in wraps for lunch, or stuffed with fillings like spinach and ricotta, laid in a roasting tray, covered in cheese bechamel and baked until golden for a delicious dinner.
Do you make pancakes differently? Leave a comment and let me know your method!
To make my pancakes you will need:
►130g plain flour
►2 medium sized egg
►200ml milk
►100ml water
►pinch of salt
►butter for cooking
►toppings of your choice
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How to Make the Easiest Pancakes Ever
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Perfect Nigerian Pancakes, TIPS, TRICKS and MYTHS | Flo Chinyere
Nigerian Pancakes, just like other Nigerian recipes is in a class of its own. Watch the video to see why they are called Nigerian Pancakes.
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How to Make The Best Pancakes | Easy Fluffy Pancakes Recipe ????
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You’ll need
2 eggs
2 tbsp granulated sugar
200 ml milk
1 + ¼ cups all-purpose flour
2 tsp baking powder
2 tsp vanilla powder
To cook;
Oil
1 cup = 240 ml
Here’s how
1- Whisk together 2 eggs and 2 tablespoons of granulated sugar.
2- Add 200 ml of milk, 1 + ¼ cup of all-purpose flour, 2 tsp of baking powder and 2 tsp vanilla powder. Beat until you have a smooth batter.
3- Heat a lightly oiled non-stick frying pan over a medium heat.
4- Gently pour about 1 tbsp of batter onto the hot pan.
5- Wait until the bubbles form on the surface and once they start popping, flip the pancake over and cook until both sides are golden.
6- Repeat until all the batter is used up.
7- Once both sides are golden, transfer to a serving plate!
8- Hope you enjoy!
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How To Make The Best Pancakes In The World | Recipes By Chef Ricardo
How To Make The Best Pancakes In The World How To Make The Best Pancakes In The World | Recipes By Chef Ricardo
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